When daffodils bloom in the Spring (tra la), I know asparagus season isn't far behind. For the six weeks each year that our local farm sells it cut fresh from the field, I will eat asparagus every day, every way: cooked, raw, shaved, chopped, steamed, sautéed, stir-fried. It's been a few years since I posted a top-ten asparagus recipe round-up here. And it's been two years since I shared 101 favorite asparagus recipes from food bloggers. So, this year I offer you my best vegetarian (meatless) asparagus recipes. Many are gluten-free, too. Let the season begin.
Continue reading "The Perfect Pantry's best vegetarian asparagus recipes" »
Happy Earth Day! Four years ago, I wrote this post in honor of the 40th anniversary of Earth Day. I'm still trying to implement all of these ways to make my pantry a bit greener. I've updated the post a bit, and I hope you'll find some good ideas here and in the comments left on the original post. And I hope that this year, a freak April snow storm doesn't cover my compost pile with snow!
How green is your pantry?
I'd call my pantry greenish. Not perfect, but more environmentally aware than it used to be.
In celebration of the 44th anniversary of Earth Day, here are ten ideas to make your pantry more environment-friendly:
Continue reading "Celebrate Earth Day: make your pantry a greener pantry" »
After spending a lifetime turning up my nose at Brussels sprouts (and all of the cruciferous vegetables), I'm kinda-sorta falling in like with them. It's not yet love, but it's definitely like. I've figured out that roasting, or shredding, or marinating Brussels sprouts brings out the natural sweetness I never knew they had. In this quiche, the sprouts hang out with bacon and cheese, creating a trifecta of textures and flavors that's irresistible. Served at room temperature, quiche makes a lovely light supper main dish, with a green salad on the side, and a glass of something bubbly to wash it all down. For a vegetarian version, simply leave out the bacon. For a gluten-free version, bake it without the crust.
Continue reading "Recipe for Brussels sprouts and bacon quiche with leeks, mushrooms and goat cheese" »
Do You Know?
Authentic sherry vinegar, made only in a small area near Cadiz, Spain, must be aged in wooden casks in order to receive the official designation vinaigre de Jerez. What is the minimum amount of time that the vinegar has to age?
1. 6 weeks
2. 6 months
3. 6 years
4. 16 years
Continue reading "The Pantry Quiz #83" »